Low/No Salt Products

[Shari]

It sure is a challenge to try to find low/no salt products at the grocery store. Even unsalted pretzels and unsalted crackers have more salt than I would like. My Husband was given a really low salt diet (1100 mg/day) so it's been a challenge. I've always been a low-fat cook since we've been married so that's not really a problem for us. It's the salt. I have found no salt tomato sauce and no salt diced tomatoes (both in cans). Oh, and there is a no-salt boullion (sp) cube made by Herbox that is good. (Actually I think it has 5 mg per cube.) We do the salt free Spike seasoning too. Has anyone found a low-sodium bread? Good Grief! I didn't realize how much salt was in bread before. Has anyone else found any good low-sodium/no sodium products out there?

[Nancy]

I was quite surprised to find that my market was stocking (exclusively) pork products which had been adulterated with sodium and were marketed as "Moist and Tender". There was no mention on any of these meat packages indicating the sodium content, so the consumer was in the dark about it. Even their custom cut department was carrying adulterated pork with no mention that it was laden with salt. These meats included chops, roasts, ground pork, spare ribs, you name it. I called the Ag. and Market Dept. of the State of New York on them, and the next week, all were labeled. I also sent a complaint to the market because I feel they were endangering some people's lives. The amount of sodium content was somewhere near 30 percent!

So if you are salt free, this kind of thing could trigger a big episode of CHF, as it did with my husband. I found out during all of this that some turkey and chicken products are also adulterated to keep them moist.

By the way, they are now carrying non-adulterated pork in limited quantities.

[Shari]

Nancy,

I was just grocery shopping today and was looking at the chicken breasts. I can't remember the brand name, but there were packages of chicken there that had a label saying they were "plumped" with additives to make them moister. I didn't read the nutrition label, but I'm sure it would have been full of salt. :mad: What a pain that's going to be to try to find chicken that's not filled with added salt water.

[sylviayasgur]

hey shari!
there is this one bread that i keep in the house (that no one likes, because it's salt-free and taste free too!).
it is called ezekiel low sodium sprouted grain bread. i found it at my local health food store. i have also seen it sold online.
i don't mind it with something on it (jelly, i can't believe it's not butter spray- 0 fat, o cal., o sodium....all fake, i guess!)

nancy,
thanks for the tip on the meats! i had no idea. i'll have to check it out from here on in!

i'll keep my eyes open for any good discoveries....
thanks again,
sylvia

[Kevin M]

In the industry, they refer to the additive as "pump".
It is basically salt water. The meat is soaked in it and absorbs a lot more water weight. This way they sell you more weight without adding anymore meat.

We buy all our meat from a butcher and a processor who purchases animals that are antibiotic and additive-free.

You should see how they ripen your bananas...
Kev

[Shari]

Thanks for the bread tip, Nancy. I'll check our local health food store. I LOVE I Can't Believe It's Not Butter Spray. We use it all the time. Here's a great snack - a bag of Orville Redenbacher Smart Pop (94 or 96 percent fat free) and some squirts of the ICBINB spray. Heaven! LOL!!

[Shari]

Ack! Okay, Kev...what do they do to bananas?

Also...I guess I should go to the local meat market and start buying all my meat. I don't want to pay for chicken at a grocery store that's filled with salt water. Gross. :eek:

[Nancy]

You can get the following snack items without added salt:

Cape Cod brand potato chips
corn chips, can't remember what brand
blue corn chips, also can't remember what brand

[mimi314]

All this talk about low sodium recipes and foods leads me to believe that just maybe I'll have to limit my sodium intake after surgery? No one has ever told me to do so before...and OH! how I love my salty foods!
I've been doing low fat for several years, but never saw a need for low sodium. Will that change? Barbara (mimi)

[mimi314]

I just assumed everyone already knows what my situation is, like the whole world is revolving around me right now...DUH!! I'm so totally preoccupied with this thing I'm becoming a royal pain. I'm having an AVR next week. Now, about the sodium. Thanks, all. Barbara

[Lorraine]

Hi Mimi314! From the time I found out what was wrong with me(AVR & MVR, MArch 8, 2001) until about three months after surgery, a total of about 7 months I was fanatical about my sodium intake. I wouldn't even use ketchup, mustard etc because I knew it had sodium in it. I used a lot of Mrs. Dash which were actually fairly good. At Christmas the family had ham (way too much salt!) while I had chicken that I had made in crockpot with a lot of no sodium herbs and spices. When I was due to go back to work, I asked the doctor if I had to live sodium free forever. What he told me is I could eat anything I like in moderation. Yes, I do have ketchup and mustard sometimes. So I keep that in mind. Actually once I didn't have real salty foods for a while,when I did eat something salty, it tastes too salty. Our bodies do learn to adjust. Hope that helps answer your question.

[mimi314]

Lorraine...did your cardiologist or surgeon tell you you needed to curtail your sodium, or did you just do it on your own?

[Shari]

Hi Mimi,

My husband was a salt "freak." He would always sprinkle salt on his food even before tasting it. :mad: After his surgery, they told us that salt was a no-no. Why? Because as salt is processed through the body, your kidneys have to use extra water to filter all the salt out. That extra water adds volume to the blood which in turn puts extra work on your heart and the valve. My husband had an aortic dissection so his aorta is repaired with a graft. If any stitch would happen to pop out, he'd be in big trouble. And the extra water in the blood puts a strain on the heart valve. The little flap thing (see how technical I am) could wear out. That's what we were told, anyhow. I have to say that my former salt-loving husband has done extremely well with this. He's cut it all out. When it comes to your life or salt, it's easier to give up the salt. LOL! Even our little girls tell everyone, "Daddy can't eat salt!!" We don't use it anymore at all. And I try to find the lowest sodium content in packaged foods that I can. Thankfully, I like to cook and we don't eat lots of processed foods, canned foods and things that are filled with salt.

[sylviayasgur]

hi barbara!
many folks come out of the surgery a little water-retentive and are sent home taking lasix or other diuretcs to get rid of the excess fluid (in the entire body! ankles, waistline, hands, etc). this, alone, reinforced the idea of not using salt at all in order to get rid of the fluid. joey still takes a lasix every other day or so, although he is clearly free of almost all of the additional fluids he was retaining from the surgery.

it's really not a big deal once you get used to it. we don't add salt to any of our foods (we cook every night), yet we do use some ketchup and mustard once in awhile (can't do that to our kids who also eat low salt).

good luck and be well!
-sylvia

[sylviayasgur]

hi barbara!
many folks come out of the surgery a little water-retentive and are sent home taking lasix or other diuretcs to get rid of the excess fluid (in the entire body! ankles, waistline, hands, etc). this, alone, reinforced the idea of not using salt at all in order to get rid of the fluid. joey still takes a lasix every other day or so, although he is clearly free of almost all of the additional fluids he was retaining from the surgery.

it's really not a big deal once you get used to it. we don't add salt to any of our foods (we cook every night), yet we do use some ketchup and mustard once in awhile (can't do that to our kids who also eat low salt).

good luck and be well!
-sylvia


by the way... what is the date of your surgery next week? where are you having it done?

[Lorraine]

Mimi314,

I was retaining fluid in my legs & ankles and once the doctors figured out I was in CHF, he prescribed Lasix(water Pills) and Kadur(Potassium pills)immediately. He then told me to keep salt to a minimum. I did't know how much I was supposed to cut down, but after reading up on it I figured 1000mg or less a day would be safe. Then I started seeing the amounts of sodium that was in stuff. I've always cooked pretty much natural foods. I never became a package food addict basically because I never liked the taste of the additives. Imagine my surprise when I saw a 4oz serving of Ham was 1000-1500mg depending where you read. Luckily I never cared for ham much anyway so it wasn't a total loss. I was fanatical about all sodium. I then realized that you have to have some sodium in your body so I figured the ketchup and mustard could come back!lol!

[mimi314]

Shari and Sylvia,
Thank you both for the information. Looks like I'll have to change my eating habits just a tad. It all makes sense...I've just never applied it to me before, I guess. I've never been one to retain fluids (unles that's what these extra 30 pounds I've been hauling around are). 'Preciate it, Barbara (mimi)

[mimi314]

Sorry, Lorraine;..I missed your reply before...I appreciate your writing also. The info is interesting.
Shari...my surgery is next Thursday at St. Dominic's hospital in Jackson MS. I wish it was tomorrow. The waiting is getting to me. I did order a CD that was recommended to me on this site (I can't remember who told me about them...that's a bad thing about this...it's so hard to keep up with who said what) to help with the anxiety. I'll let y'all know if they help.
Thanks again. Barbara (mimi)

[sylviayasgur]

hi barbara!
the waiting is awful! those guided imagery tapes from diane tusek.... are those the ones you ordered? they are great! please use them!
so, the date of your avr is nov. 1? we'll all be here for you as you need us.
hope this salt-free thing doesn't drive you nuts; it gets easier as you get used to it.
just be well and keep in touch.
-sylvia

[mimi314]

Sylvia,
Yes, it's the CD that Diane Tusec sells. I've been communicating with her all week, she's really a neat and caring lady. I'm so looking forward to receiving the CD and trying it out.

I'm thinking that my daughter might also benefit from it. She's one of these "Super Moms" trying to be everything to everyone, plus holding down an extremely stressful job, and it's taking a toll on her in the form of migraine headaches.

Diane has actually been here in Jackson at St. Dominic's (where I will have my surgery), holding a seminar for operating room personnel.

I'll let you know how it goes.

Barbara (mimi)

[sylviayasgur]

hey janie!
what about free range chicks

[sylviayasgur]

wow! can't wait til my next meal (yuk!).... maybe i'll learn to love that pasta yet!

[McCln]

To Mimi, you may want to think about have low sodium meals for a little while. It is because after surgery, your taste buds get ultra sensitive to salt and you will have a little retension problem. I was not put on a salt-free diet, but to watch the intake.

To Shari, Premium crackers has a very low sodium cracker. I was not looking too hard one day and came across them. Takes some getting used to, but real good to low-sodium diets. Good luck in finding low-salt or salt- free products and share with us.

Caroline
St. jude's valve
9-13-01

[Gillian (in UK)]

I looooove brussel sprouts. My favourite vegetable. Do you have them in America? They are so tasty and really cheer up what to me is the bland taste of low salt food.

[sylviayasgur]

hi gillian!
brussel sprouts are a staple in our house, but don't coumadin takers have to look out for them in excess?
-sylvia

[mimi314]

Golly...I love brussel sprouts, too, as long as they're not overcooked. Put a little Molly McButter on them and just steam in the microwave or steam them first and then the Molly. What is it in them that's a problem? Would cabbage also be a problem?

[CristiD]

Hey Janie,

Thanks for the tip on the coumadin cook book! I hadn't even thought of looking for one. Rob won't eat any thing "green". I worry that he isn't getting enough nutrients from the veggies he will eat. Never mind the weight gain from only eating starchy veggies. His cardiologist tells him as long as he takes a multi vitamin he's fine. Maybe I can get some good ideas from the cookbook. He isn't on a salt restricted diet, he's not one to use alot of salt anyway. He does miss his spinach and broccolli!

CristiD (wife of Robthatsme)

[hensylee]

Re bread. Every try makin your own? Or in a bread machine. You could leave out the salt - there's only about 1/4 tsp anyway. And it's very good from the machine. Just dump in stuff, go away, come back later and there it is. A whole slice is a meal!!

PS Love brussels sprouts, too. Brought my family up on them. They are listed in brother's coumadin book, tho, as one to watch out for and only do in small amts.

[mimi314]

Janie...I see that we're almost neighbors. Where 'bouts in Texas are you from? I'm originally from Louisiana...Alexandria, but went to college in Natchitoches. My daughter lived with her dad for a year or so in Longview.

Thanks for the kind words and all the good food imfo.

Barbara

[Kevin M]

Sorry it took me so long to respond.

Bananas and Tomatoes and a lot of other fruits yes, (technically, tomatoes are a fruit) you buy at grocery stores are often gas-ripened.

They are put into a sealed room and they pump a gas in that speeds the ripening process dramatically.

I don't know what the gas is, but it allows them to control the lifespan of the produce for storage and shipping.

Yuk.
Kev

[Christine]

hello all, i realize this is a old post.. (from last year), however i found it searching for recipies.. someone brought up the topic of gassing fruits... being in the produce biz.. i wanted to explain what it is and why we do it.. for future readers like myself who might stumble upon this thread..

bananas themselves produce ethelyne gas naturally. this causes them to ripen on the vine.. the industry gasses bananas's with ethelyne gas in a controlled environment to promote even ripening. if left to ripen on their own, some hands in a box would turn yellow quickly and others would take a long time. the forcing of the ripening allows for stores to get a consistant box of color to sell to consumers..

this gassing process is completely safe

thanks
christine